Creamy Delicious Seafood Chowder

"This is so beautiful! Peeling the potatoes is optional...your preference. Add some french bread and a salad and you have a meal! It can also be prepared and frozen for future use! Freeze in airtight container, then thaw in refrigerator for 24 hours. Place in a saucepan and cook over low heat until heated thoroughly....stir often! Adapted from Southern Living."
photo by teresas photo by teresas
photo by teresas
photo by AcadiaTwo photo by AcadiaTwo
photo by AcadiaTwo photo by AcadiaTwo
photo by Starrynews photo by Starrynews
photo by RedVinoGirl photo by RedVinoGirl
Ready In:




  • Peel and devien shrimp. Set aside.
  • Coat a dutch oven with cooking spray; add oil, and place over medium high heat until hot. Add onion, celery, red pepper, and garlic. Cook until tender.
  • Add flour and cook, stirring contatnly, one minute. Gradually add in chicken broth, water and next 5 ingredients.
  • Bring to a boil; reduce heat, and simmer uncovered, stirring often for 20 minutes or until the potatoes are tender.
  • Stir in milk, corn and hot sauce. Return to a boil. Add shrimp and crabmeat; cook 5 minutes or until shrimp turn pink, stirring constantly.
  • Remove and discard bay leaves.

Questions & Replies

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  1. TxBecky
    I doubled the recipe, and used shrimp, crawfish, scallops, and crab meat. I made the following changes the second time I made chowder: I only used half the amount of corn, added 1 tablespoon salt, added 1 1/2 tablespoons Old Bay seasoning, added black pepper and scallops. This is now a family favorite. It was our Christmas dinner this year. Thank you for a great recipe, ending my search for the "perfect chowder."
  2. 2amaproom
    This was a terrific chowder base. We had leftovers from a holiday fish boil & wanted a creamy soup or stew to use up the leftovers. I made the base with the all chopped vegetables, then added the milk, leaving out the creamed corn & the potatoes, as mine were already cooked. When it was thickened & creamy, I added all my leftover potatoes, corn cut from the cob, crab, shrimp & hot sauce. Awesome!
  3. RedVinoGirl
    I'm going to give this one 5 stars. My husband thought it was a definite 5 and I thought it was a 4 - but let me explain that I'm not a fan of corn in any recipe and usually omit it but did not in this case. i was hoping for a more rich seafoody/potatoey flavor but this was almost sweet despite the triple amount of tabasco I put in. That being said, my husband would be the true judge of a recipe like this and he LOVED it! He's not a soup eater and was not crazy about this being served tonight...until he tasted it. He then proceeded to eat 3 bowls. I used 8 cloves of garlic and increase all veggie's by a tad bit. I used chicken stock rather than broth and I did not peel my potatoes (due to a serious problem in my house called the ever missing potato peeler!). The store I got my ingredients at also did not have the fat free evaporated milk so I used 2%. Very tasty...very rich. Despite being so low in fat. Gotta love these super low fat dishes that still deliver a wallop of a punch of flavor! Great job here! Made for Photo Tag - Winter Game.
  4. Loves2Cook!
    Made this tonight and it was a hit! I left out the crab meat and did add salt and Old Bay, as another rater suggested. I also ended up adding a little more chicken broth when I added the evaporated milk and creamed corn. Yummy!
  5. didyouseewhatisaw
    Wonderful! Also added a bit of Cayenne spice for kick & seafood mix of crab meat, shrimp, and scallops. Also 1 cup heavy cream.



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